Seafood Soup, Italian Style
|Onion||1 Large, chopped|
|Carrot||1 , peeled and chopped|
|Stalk celery||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Olive salad||1 Teaspoon|
|Tomato sauce||8 Ounce (1 Can, 8 Ounces)|
|Minced clams||8 Ounce (1 Can, 8 Ounces)|
|Fish stock/Clam juice||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|White wine vinegar||2 Tablespoon|
|Crumbled dried oregano||1⁄2 Teaspoon|
|Fish fillets||1 Pound|
|Tomatoes||2 , peeled and chopped|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Using a large saucepan or soup pot, saute onion, carrot, celery, and garlic in oil until limp.
Add tomato sauce, clams and their juice, fish stock, water, wine, vinegar, oregano, and salt and pepper to taste.
Cover and simmer 10 minutes.
Add turbot and tomatoes and simmer 10 minutes longer.
Use a fork to break the fish into bite sized pieces.
Sprinkle with parsley.
Contains about 190 calories per serving.